Nampoli

Only the upper neck part is selected, and half is boldly discarded, resulting in juicy pork neck after 240 hours of cross-aging.

A proper doenjang jeongol made with naturally fermented traditional doenjang, featuring a rich flavor and unique aroma.

Barley-aged rare pork neck + barley-aged premium pork belly (410g)

Jin pork neck + barley-aged upper pork belly + barley-aged Jeong pork jowl (600g)

Rare (Jin) Pork Neck + Barley Aged Upper (Sang) Pork Belly + Barley Aged Regular (Jeong) Flank Steak (730g)

Selected from the most delicious rib section, it is cross-aged for 240 hours, resulting in a rich flavor and plenty of juiciness.

The tough sirloin part is removed, and only the real Jeong Gabri is selected and cross-aged for 240 hours, resulting in a unique texture that is exceptional.

The well-fermented cheonggukjang has a less pungent smell, and the broth is made from scratch, resulting in a clean and rich flavor.

A stew with a rich broth made from boiling pork bones, featuring tender pork and well-fermented kimchi for a hearty and spicy flavor.

Although it is cumbersome and laborious, it is white rice freshly cooked from rice milled at a rural mill.

Although it is cumbersome and laborious, this white rice is freshly cooked using rice milled at a rural rice mill.

Although it is cumbersome and laborious, this bean sprout rice is freshly made with rice milled at a rural mill, served with a dipping sauce and traditional seaweed.

Although it is cumbersome and laborious, this bean sprout rice is freshly made with rice milled at a rural rice mill, served with a dipping sauce and traditional seaweed.

Although it is cumbersome and laborious, this rice is freshly made with rice milled at a rural mill, served with dried radish greens, dipping sauce, and traditional seaweed.

Although it is cumbersome and labor-intensive, this dish is made with rice freshly cooked from rice milled at a rural mill, served with dried radish greens, dipping sauce, and traditional seaweed.